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Beefy Brussel Sprout Skillet with Sweet Potatoes
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Vegan Beef and Brussel Sprout Skillet

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Keyword: brussel sprouts, skillets, sweet potatoes, vegan beef
Servings: 2 people


  • ¼ medium red onion finely chopped
  • 1 tsp olive oil
  • 5-6 oz. plant-based ground meat substitute
  • ¼ lb. brussel sprouts ends trimmed and cut into quarters
  • ¼ tsp each kosher salt and pepper
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 heaping tsp stone ground mustard
  • ¼ cup white wine
  • Chopped fresh dill for serving

Sweet Potatoes:

  • 1 large sweet potato or 2 smaller sweet potatoes peeled and cut into fries
  • 1 ½ tbsp oil
  • ½ tsp each kosher salt, pepper, cumin, dried oregano, garlic powder, nutritional yeast

Tahini Sauce

  • 2 tbsp pourable tahini
  • juice of 1/2 lemon
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • 1 tsp maple syrup or agave nectar
  • approx 1 to 2 tbsp water to thin


  • Preheat the oven to 400 degrees F. Place the sweet potato fries into a mixing bowl and add the oil and seasonings, and toss to coat. Lay them out on a baking sheet, without touching each other. Bake for 15 min, then flip and bake another 15 to 20 minutes until tender and slightly crisp.
  • Meanwhile, heat a large pan over medium heat. Add the oil, ground meat substitute, and red onions, and cook for 5 minutes, stirring periodically. Then add the brussel sprouts, salt, pepper, cumin, dried oregano, and cook another 5 minutes, partially covered.
  • During this time, prepare the Tahini Sauce by adding all of the ingredients except the water into a bowl. Whisk thoroughly and add the water in slowly while stirring, to reach desired consistency.
  • Add the white wine and cook until the brussel sprouts are fork tender, allowing the liquid to mostly evaporate. Add the stone ground mustard and stir through. Serve with the sweet potatoes and top with the Tahini Sauce and chopped dill.